Flank Steak, Snap-Pea, and Asparagus Stir-Fry

Name: Flank Steak, Snap-Pea, and Asparagus Stir-Fry
Yield: serves 4
Ingredients: 1 cup long-grain white rice; 1 tablespoon vegetable oil, such as safflower; 1 pound flank steak; Coarse salt and ground pepper; 8 ounces sugar snap peas, trimmed (see below); 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths; 4 garlic cloves, thinly sliced; 1/2 teaspoon red-pepper flakes; 1/4 cup water; 2 tablespoons soy sauce; 2 tablespoons rice vinegar (unseasoned)

December 22, 2011

WHY IT’S LIGHT In this recipe, the steak and vegetables are cooked on the stove, with just one tablespoon of oil for the whole dish. Because flank steak is one of the leanest cuts of beef, be careful not to overcook it, and slice the meat thinly against the grain for the most tender results.

Recipe notes

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